Barbecue Pepper Jack Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 8 slices pepper Jack cheese
• 1/4 cup barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
  
• 1/4 cup Worcestershire sauce
• 
  

Directions

• Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
• Cook chicken, covered, over medium heat, basting frequently with barbecue sauce. Yield: 4 servings